My mom found this recipe, and we had to try it over the holidays. I’m not a huge pie lover, but I am a big crust lover – so, with these minis, you get your own crispy edges!
1 can Pumpkin Puree
1 tbsp Pumpkin Pie Spice
1 can Sweetened Condensed Milk
1/4 tsp Salt
2 Eggs (Room Temperature)
2 Pie Crusts (Store Bought)
Preheat your oven to 425º. In a mixing bowl, whisk together the pumpkin puree and pumpkin pie spice. Then, add in the condensed milk, eggs, and salt. Whisk until everything is well combined.
Meanwhile, take the pie crusts and roll them out until they extend about 1-2 inches around the perimeter. Cut 5″ circles (you can use a bowl as a template, or even eye ball). In a greased muffin tin, press in the pie crust rounds so they fill out the cups. Carefully, pour in the pumpkin pie mixture until the mini pies are filled.
Once you have filled all of the pies, put in the oven for 15 minutes. Then, lower the heat to 350º, for 20-25 minutes. Top with whipped cream and cinnamon – enjoy!
Makes 12 mini pies.